Every compound-food link in CompKitchen comes from a peer-reviewed source. Search 38,144 flavor-relevant papers — part of a 44,648-paper indexed corpus — on aroma compounds, odor thresholds, GC-MS analyses, and sensory studies that power the pairing engine.
Without supervision or human-coded labels, a UMAP projection of 7,464 volatile compounds across 450 ingredients reproduces conventional food categories — and surfaces cross-category molecular bridges that traditional culinary intuition misses.
Johnson, M. C. (2026). Zenodo. DOI: 10.5281/zenodo.19719459
More original analyses in queue — Rychlik integration writeup and per-compound OAV audits.
The objective of this study was to characterize the effect of ripening on the taste of a typically bitter Camembert cheese. The first step was to select a typically bitter cheese a... Read full abstract on PubMed →
In the initial phase of ripening, the microflora of bacterial smear surface-ripened cheeses such as Limburger, Taleggio, Brick, Münster and Saint-Paulin and that of surface mould-r... Read full abstract on PubMed →
A study is conducted to determine the amino acid, fatty acid, and carbohydrate content of breadfruit using high-performance liquid chromatography (HPLC) and gas chromatography (GC)... Read full abstract on PubMed →
Heat processing during canning is responsible for the change in flavor of black tea infusion. The quantitative change in the volatile components of the black tea infusion during he... Read full abstract on PubMed →
Anecdotal observations scattered throughout the literature have often provided clues to underlying variations in humans' ability to handle dietary chemicals. Beetroot, the red root... Read full abstract on PubMed →
The alkyl ethyl and methyl esters of (2E,4Z)-2,4-decadienoic acid found in head-space samples of ripe Bartlett pear (Pyrus communis L.) stimulated a response from neonate larvae of... Read full abstract on PubMed →
Green leafy vegetables which supply minerals and vitamins to the diet, are highly perishable. Therefore, post harvest losses are extremely high. Limited studies are available in th... Read full abstract on PubMed →
The profile of volatile compounds of a typical Spanish dry fermented sausage, chorizo de Pamplona, has been analyzed by GC-MS, using a simultaneous distillation-extraction (SDE) sy... Read full abstract on PubMed →
Infants are exposed to higher levels of cadmium (Cd) from infant and follow-on formulas than from breast milk. We studied the bioavailability of 109CdCl2 from cows' milk formula, s... Read full abstract on PubMed →
A survey of 3-monochloropropane-1,2-diol (3-MCPD) in soy sauce and other similar products available in China has been completed. Thirty samples of soy, oyster sauce and other sauce... Read full abstract on PubMed →
In snapdragon flowers, the volatile ester methyl benzoate is the most abundant scent compound. It is synthesized by and emitted from only the upper and lower lobes of petals, where... Read full abstract on PubMed →
We conducted a phase I dose-escalation trial of perillyl alcohol (POH; NSC 641066) given p.o. on a continuous four times a day basis to characterize the maximum tolerated dose, tox... Read full abstract on PubMed →
The goal of this review is to present a comprehensive survey of the many intriguing facets of creatine (Cr) and creatinine metabolism, encompassing the pathways and regulation of C... Read full abstract on PubMed →
Dietary phytoestrogens have a number of biological effects, including endocrine disruption, antioxidant potential, and protein tyrosine kinase inhibition. Secoisolariciresinol, mat... Read full abstract on PubMed →
A young white wine that had undergone spontaneous oxidation and showed a strong off-flavor reminiscent of cooked vegetables was demixed by salting out to obtain an ethanolic extrac... Read full abstract on PubMed →
Methyleugenol (ME) is a natural constituent of the essential oils of a number of plants widely used in foodstuffs as flavouring agents. Its occurrence, routes of intake, and availa... Read full abstract on PubMed →
This paper dealt with a simple and efficient method for separating a mixture of different series of ionic, high polar, and hydrophilic conjugates of bile acids by high-performance... Read full abstract on PubMed →
Benzene, toluene, ethylbenzene, xylene (short form: BTEX) and other monoaromatic compounds are environmental contaminants which are often analyzed by GC/FID. For the calculation of... Read full abstract on PubMed →
Gas chromatography olfactometry (GCO) was used to determine key aroma compounds of two red wine vinegars. Sensory analysis was performed to choose the best neutralization agent of... Read full abstract on PubMed →
Ninety-four samples of Asturian natural cider were analyzed for titratable and volatile acidities, pH, alcoholic, total polyphenol, and acidic polysaccharide contents, nonvolatile... Read full abstract on PubMed →
All paper metadata — titles, authors, journals, years, DOIs — is public bibliographic information. Abstract snippets shown are truncated to fewer than 200 characters and link to the original source on PubMed or the publisher. We never reproduce full text.
Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.